By Evelisse Capó, PharmD: Nutrition Studies
With a variety of beans, bright, crisp, fresh vegetables, and hearty roasted potatoes, this filling, festive salad will be a hit at your next picnic, barbecue, or potluck.
What You’ll Need
2 ½ pounds small red potatoes, halved
1 cup corn
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
1 cup kidney beans, drained
1 cup pinto beans, drained
1 cup chickpeas, drained
¾ cup grape tomatoes, halved
¼ cup basil, roughly chopped
Zest of 1 lime
¼ cup white balsamic vinegar
1 Tbsp lime juice (add more to taste)
1 tsp date sugar or date paste
¼ tsp cumin
1 tsp garlic powder
½ tsp chili powder
How to Make It
1 Preheat oven to 450 degrees F.
2 Parboil the halved potatoes for 5 minutes.
3 Drain potatoes and season with salt and pepper to taste.
4 Line a baking sheet with parchment paper and spread the seasoned potatoes evenly over the sheet.
5 Bake the potatoes for 25 minutes or until cooked and slightly crisp.
6 In a small bowl, whisk together all dressing ingredients.
7 In a large bowl, combine corn, bell pepper, tomatoes, red onion, kidney beans, pinto beans, and chickpeas.
8 Stir in the dressing and zest of 1 lime.
9 Add potatoes right before serving and stir well.